Ok I have a Blonde fermenting with Belgian Abby II yeast from Wyeast (1762). I thinking of pitching this right on the yeast cake.
1.5# Clear Candy Sugar
1oz. Styrian Goldings [email protected]
1oz. Spalter [email protected]
1oz. Saaz 4.5%AA Aroma
What do you guys think? I'm sitting at 1.076 OG which is on the low side of the style with 25IBU which is the low side too. The Est. FG is 1.018 which is high for the style. I'm set at 12 pounds of grain since my mash tun basicly will be at max there. How could I get a lower FG without resorting to 25% of the fermentables as candy sugar?